To meet such demands, chefs and restaurateurs continuously work on delivering the best experience on the table. From serving the freshest, homegrown, locally sourced ingredients on the menu to playing around with presentation and offerings to bring out the best on the table. Not only this, these days there are many restaurants that have their in-house farm and plating centers to work on the innovation and creativity around food.
“Menu innovation is very close to a chef 's heart and they spend 80-90 percent of their time innovating,” shared Vineet Manocha, Senior VP - Culinary, Lite Bite Foods, and further said that innovation is the benchmark for a chef for being successful and not successful.
What’s Innovation?
“Anything new on the menu is innovation, anything which people haven’t seen before, not done before is innovation,” mentioned Manish Mehrotra, Corporate Chef, Indian Accent for whom innovation can come from anywhere; people and places.
この記事は Retailer の January - February 2023 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は Retailer の January - February 2023 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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